I've been testing a lot of crock pot recipes lately and have found a few keepers that I'll be sharing with you. Here's one that takes slightly more time than the usual crock pot recipe because the aromatic vegetables and spices are "sweated" to release their flavor. It's a step well worth taking.This recipe is based upon one I found at Cooking Canuck, where it was presented as a vegetarian side dish. I've simplified the ingredients slightly and added some chicken to make the meal more hearty. I think you'll love the unique flavors in this dish.
What You Need:
1 tablespoon olive oil
1 large onions, chopped
4 cloves garlic, finely chopped
2 tablespoons shredded fresh ginger
2 1/2 teaspoons ground coriander
pinch of coarse salt
freshly ground pepper
2 teaspoons balsamic vinegar
28 oz. chopped tomatoes
30 oz. chickpeas (garbanzo beans), drained
4 chicken breasts or tenders
2 cups fresh spinach leaves
Crock Pot
How to Do It:
1. Pour the olive oil into a large skillet and heat it over medium. Add the onions and saute until they are transparent.
2. Add the garlic and ginger and saute for a couple of seconds. Add the coriander, salt, and pepper to taste. Saute for about 1 minute.
3. Add the vinegar and tomatoes, mixing. Bring to a boil.
4. Pour the drained chickpeas into the crock pot. Add the chicken. Pour the onion mixture over the whole and stir. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
5. Just before serving, stir in the spinach.
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